Ingredients (4-5 servings)

3 cups* Japanese rice
1 pkg. barbecued unagi
1 bunch spinach
Vinegar mixture:
1/3 cup rice vinegar
2 tbsp sugar
1 tsp salt
1/2 tsp dashi-no-moto
Crepe:
6 eggs
1/2 tsp salt
1 tsp sugar
2 tbsp cornstarch, slightly diluted
*Rice measurement calls for Japanese cup (180ml, or 3/4 of a regular cup).

Directions

1. Wash rice, soak in water for 1/2 hour and cook.
2. Combine and mix vinegar mixture ingredients.
3. Cut unagi into long strips.
4. Flash boil spinach, drain and squeeze out excess water. Leave in long strips.
5. Mix eggs, add salt, sugar and cornstarch.
6. In a well-greased fry pan, add egg mixture to make a thin crepe. Rotate pan to make sure egg is well spread and of even thickness. Flip over and leave just for a minute. Make 4-5 crepes.
7. Put cooked rice in a bowl and mix with vinegar mixture. Let it cool.
8. Place 1 egg crepe on a bamboo sushi mat. Spread rice on egg crepe and place unagi and spinach across rice about 1/3 the way up. Roll firmly.
9. Cut into small pieces and serve.

More recipes from "Home Away From Home ­ -  The Vancouver Tonari Gumi Cookbook"

Unagi Sushi	Stuffed Teriyaki Chicken
Matsutake Gohan

The Japanese Community Volunteers Association  (Tonari Gumi www.tonarigumi.ca) in Vancouver BC published a unique recipe book called Home Away From Home. All 74 recipes were produced by seniors who come to their drop-in center. They compiled all of the recipes — traditional recipes that have been handed down to them — and tested them to ensure that there were local ingredients to make the dishes. This cookbook is a labor of love. The seniors wanted to make sure that all recipes are passed on to their own children and grandchildren. They have graciously allowed Ibuki to share a few of their recipes  found on this page with our readers.

$25 at Kinokuniya bookstore in Seattle and Portland